If you’ve given me a hug over the past few weeks, there’s a good chance you got a whiff of onion and potato and secretly said to yourself: “He smells like a Jewish grandma.” That’s because, since early December, I’ve become a one-man latke factory. It started when I read this post by Kim Severson all about making latkes ahead. Apparently, they freeze very well. Then I read a similar piece on Bon Appetit about making 400 latkes for a latke party. The strategy was the same: make them ahead, freeze them, then bake them for 20 minutes right before serving. Which is how I found myself inviting friends over for a latke party on the first night of Hanukkah and making 300 latkes to serve at said latke party.